The traditional Greek fricassée is usually cooked with lamb and lettuce. And it is usually cooked at spring after Easter fasting.
But here I present you my favorite vegan version with mushrooms & spinach.
I like it even more than the regular lamb fricassée.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Sauté the chopped onions, leeks and dry onion in a saucepan with the olive oil.
Then add the sliced mushrooms and continue sautéing for 2-3 min and then add the spinach.
Add the salt, pepper, half of the dill, the lemon zest and a little water, approx. 1 cup (not too much because the vegetables will release their liquid).
Lower the heat and let it boil for 5-10 min.
When it is ready, add the remaining dill.
Separate the liquids to a new saucepan.
Prepare the sauce, by dissolving the corn flour/corn starch in 4 tbsp cold water and adding the lemon juice.
Mix it with the liquids that you have drained and put them in very low heat stirring constantly until thickened.
Serve the spinach with the mushrooms in a plate first and then overlay the sauce on the top.
Ingredients
Directions
Sauté the chopped onions, leeks and dry onion in a saucepan with the olive oil.
Then add the sliced mushrooms and continue sautéing for 2-3 min and then add the spinach.
Add the salt, pepper, half of the dill, the lemon zest and a little water, approx. 1 cup (not too much because the vegetables will release their liquid).
Lower the heat and let it boil for 5-10 min.
When it is ready, add the remaining dill.
Separate the liquids to a new saucepan.
Prepare the sauce, by dissolving the corn flour/corn starch in 4 tbsp cold water and adding the lemon juice.
Mix it with the liquids that you have drained and put them in very low heat stirring constantly until thickened.
Serve the spinach with the mushrooms in a plate first and then overlay the sauce on the top.
- Fresh vegetables will certainty give a better taste, but due to lack of time, I often used frozen vegetables and in just 10 minutes I had a ready cooked meal on my plate.
- You can combine/incorporate the sauce with the spinach and mushrooms directly in the pot or you keep it separately and combine them on your plate.
Good Luck and Bon Appétit!!!
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